Chocolate Almond Biscuits

Light and flaky buttermilk biscuits filled with almond and chocolate make a deliciously sweet start to your morning routine. 

Chocolate Almond Biscuits from The Girl In The Little Red Kitchen | Buttery, flaky and light biscuits are mixed with almond paste and stuffed with chocolate for a special breakfast delight

In the 11 years that Braden and I have been together, through dating and marriage, I think I can count on one hand – perhaps less the number of times that we actually dined out on Valentine’s Day.  Sure the first few years we went out.  We were young and in love and that’s what you’re seemingly supposed to do.  After that though, we got comfortable and realized that a really special home cooked meal beats a crowded restaurant any day of the week.

Of course it isn’t like I always needed a day on the calendar to make a special meal but it’s nice to have an excuse to do so.  To put aside a few hours of our busy lives, to shut off our phones, turn down the computer, light some candles and actually sit at the dining room table to eat instead of our coffee table!

Now with Valentine’s Day falling on a Sunday I’m totally taking advantage of the fact that you can turn that romantic dinner into brunch. See we’ve always been breakfast people.  I love that perfect runny egg set over roasted potatoes with thick sliced bacon and toast on the side.  Bonus points if it’s a biscuit.  I won’t even tell you how many times we end up at our local diners every week for breakfast.

Breakfast food is just better, it’s fun and let’s face it you can slip chocolate into the mix and it be totally acceptable.

Chocolate Almond Biscuits |


Under normal circumstances I wouldn’t be filling biscuits with chocolate (okay who am I kidding, yes I would) but when my friends from Amoretti sent me a container of their Premium Blanched Almond Paste, chocolate and almonds were the only things that came to mind.  Oh and croissants too.

Except there was no way I was going to make croissants from scratch.  One day perhaps but I’m crossing that bridge just yet.  However I love almond croissants and I couldn’t get that idea out of my head.  The next best option for a flaky, buttery breakfast bread was biscuits!

If you haven’t worked with almond paste before, it’s ideal for all types of baked goods from cookies, cakes, fillings and pastries.  The texture is idea for biscuit making because you can rub it into the flour along with the butter and have those coarse pieces running throughout the dough.  What you end up with is a lovely almond taste and scent floating throughout the entire biscuit.

Honestly the chocolate wasn’t even needed but it’s Valentine’s Day and everyone could use a little bit of chocolate with their meal!

Chocolate Almond Biscuits |

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This post is sponsored on behalf of  Amoretti.  As always all opinions are my own and thanks for supporting brands that I work with.

Chocolate Almond Biscuits
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  • 2 1/2 cups unbleached all-purpose flour, plus 1/2 more for kneading
  • 2 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 8 tablespoons cold unsalted butter, cut into cubes
  • 6 ounces almond paste (such as Amoretti)
  • 1 cup buttermilk
  • 1 large egg
  • 1 tablespoon honey
  • 3.5 ounce bar dark chocolate


  1. In a large bowl combine the flour, baking powder, salt and baking soda.
  2. Add the cubed butter and almond paste to the dry ingredients and using your fingers, rub the butter and almond paste into the flour breaking it up into small pieces. You want the dough to look like coarse meal with little pebbles of butter throughout.
  3. In a small bowl whisk together the buttermilk, egg and honey and add to the dry ingredients. Mix well to combine. At this point the dough will be very wet.
  4. Pour onto a very well flour surface and work the remaining 1/2 cup flour into the dough until it is no longer stick. As you knead the flour into the dough, fold into thirds to create the layers throughout.
  5. Divide the dough in two portions and using one portion at a time on a floured surface pat into a rectangle that's 1/2 inch thick. Using a 2 inch biscuit or round cookie cutter make an indentation in the dough where you will cut each biscuit and place a square of chocolate in the center.
  6. Set this dough aside and repeat with the remaining half. Place the second half on top of the chocolate covered biscuit dough and press down.
  7. At this point, feel for where the chocolate is laying and cut out the biscuits.
  8. Place on a parchment lined baking sheet and repeat with the scrap dough. You can add chocolate to this batch or leave plain.
  9. Bake in a 400 degree oven for 15-20 minutes or until the tops are a deep golden brown.
  10. About halfway through you should check the biscuits, as the tops may slide off a bit because of the melted chocolate. Just gently slide them back on and they will finish baking in place.
  11. Let cool for 10-15 minutes before serving.
  12. Biscuits are best served the day they are made. Extras can be frozen for up to 3 months.
Recipe Type: Bread, Chocolate

Chocolate Almond Biscuits |

Little Red Kitchen Bake Shop

9 thoughts on “Chocolate Almond Biscuits

  1. Lori @ Foxes Love Lemons

    Haha yeah, we never go out for V-day, either. We can definitely make a better meal at home than anything pre fixe we’ll get at a restaurant that night!

    These biscuits look amazing, Susan! I love how you didn’t skimp on the chocolate-almond layer 🙂


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